Last night for Cinco de Mayo, I decided to make a big cast iron skillet of chicken nachos for Dennis and myself for dinner. Kylie was out with her friend, so it was just the two of us hanging out in front of the t.v. watching a movie.

I started by seasoning and roasting two chicken breasts that I would later cut into chunks to add to our nachos. For the chicken, I drizzled a small amount of olive oil and the juice of a half a lime over each breast, sprinkled a pinch of kosher salt, a pinch of garlic powder,  and a pinch of Weber’s Chili Lime Rub. (I actually found this at Walmart.)

On top of that, I sprinkled the zest of that lime. I roasted my chicken in a preheated 425 degree oven for 35 minutes.

While my chicken was roasting, I prepared my ingredients for the nachos and got the toppings ready.

I decided to bake my nachos in my cast iron skillet in the oven … and to serve it right in that skillet as well. I started with a layer of corn tortilla chips and added pinto beans that I had heated on the stove. Over the beans, I sprinkled diced, fresh jalapeńo, and the cooked, cubed chicken and reduced fat shredded cheese. I used the reduced fat Mexican shredded light cheese from Trader Joe’s. I then added another layer of chips, the rest of the beans, jalapeńo, chicken and cheese.

I put the skillet in the oven for about 10 minutes and topped my nachos with diced tomatoes (seeds removed), sliced black olives, avocado, sliced green onions, and a dollop of sour cream.

These were really yummy and not too heavy. I used all healthy ingredients, even the chips had just a few ingredients (organic stone ground white corn with a trace of lime, organic vegetable oil and sea salt. This was a much healthier option than nachos at a restaurant and we enjoyed them just as much!

I hope you and yours had a wonderful Cinco de Mayo as well. I’m really getting in the mood for the warm, summer months. That usually starts around Memorial Day for me, but this year Cinco de Mayo is starting the summer season out for me.

Ingredients

• White Corn Tortilla Chips (or any tortilla chip you prefer)

• 1 15-1/2 ounce can pinto beans

• 2 fresh jalapeńos, diced (seeds and membrane removed)

• 2 chicken breasts

• 1 small can sliced black olives

• shredded cheese of your choice, as much or as little as you like

• 1/2 tablespoon olive oil

• juice and zest of one lime

• 2 roma tomatoes, diced (seeds removed)

• 1 large avocado

• 3 sliced green onions, white and green parts

• dollop of sour cream

• 1/2 teaspoon kosher salt

• 1/2 teaspoon chili lime rub

• 1/4 teaspoon garlic powder

Directions

Preheat oven to 425 degrees. Drizzle chicken breasts with olive oil, lime juice, kosher salt, garlic powder, chili lime rub, and lime zest. Roast for 35 minutes.

While chicken is roasting, dice jalapeño, dice tomato, slice green onion, and heat beans.

Once chicken is done, cut into chunks. In a cast iron skillet, layer chips, beans, jalapeño, chicken and cheese. Repeat. Bake for 10 minutes in a preheated 425 degree oven. Top with diced tomatoes, black olives, avocado, green onions, and sour cream. Enjoy!

Until next time, Kris